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Pumpkin Zucchini Spice Bread

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brunch vegetarian memorial day mothers' day breakfast


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1 1/2 cups whole grain pastry flour

1 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

3 large eggs

1 cup canned solid-pack pumpkin

1 cup packed brown sugar or 1/2 cup honey

1/2 cup (1 stick) trans-free margarine, softened

1 tablespoon vanilla extract

2 cups shredded zucchini

1/2 cups finely chopped pecans

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